Coconut Crusted Tilapia with Scallion Rice

Take tilapia to the next level by adding coconut flakes to the breadcrumb coating.

Serves: 4Prep: 20 minutesCook: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 cup basmati rice
  • 6 scallions, chopped (white and green parts)
  • 1 Simple Truth™ Natural Cage Free Grain Fed Large Brown Egg Grade A
  • 1 tablespoon Simple Truth Organic™ 2% Reduced Fat Milk
  • 1⁄2 ounce sweetened coconut flakes
  • 1⁄2 red bell pepper, cored and seeded
  • 3⁄4 cup panko breadcrumbs
  • 1 1⁄4 pounds tilapia (or substitute any white fish)


  • Preheat oven to 350°F. Spray a baking sheet with cooking spray.
  • Cook rice according to package instructions. When rice cools, add all but 2 tablespoons of scallions.
  • In small bowl, beat egg and milk together.
  • In a separate bowl, combine coconut, the reserved scallions, red pepper and breadcrumbs together in separate bowl.
  • Roll tilapia in milk/egg mix and coat thoroughly with breadcrumb mixture. Place on prepared baking sheet.
  • Bake fish for 12 to 15 minutes or until done.